Apple Butter Pie
Why Make This Recipe
Apple Butter Pie is a delightful fusion of rich apple flavors and creamy custard, making it an irresistible dessert choice for any occasion. The use of prepared apple butter lends a deep, caramelized apple taste, while the blend of spices brings warmth and comfort. This pie is perfect for fall gatherings, holiday celebrations, or simply when you’re in the mood for a sweet treat. Its unique flavor profile sets it apart from traditional pies, and its simple preparation makes it accessible to bakers of all skill levels.
How to Make Apple Butter Pie
Ingredients
- 1 (9-inch) spelt pie crust (see notes below)
- 1-¾ cups (470 grams/17 ounces) prepared apple butter
- 1 cup (226 grams) heavy cream
- 3 large eggs
- ½ cup packed (110 grams) brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon coarse kosher salt
- Pinch ground cloves
Directions
- Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing it into the sides and bottom. Crimp the edges as desired and prick the bottom with a fork to allow steam to escape.
- Place the pie in the freezer for 15 minutes to chill.
- Preheat the oven to 375ºF and position the oven racks in the middle and lower positions.
- Remove the pie shell from the freezer. Line it with a round piece of parchment paper and fill with pie weights (dry rice, beans, or lentils work well). Ensure the weights are pushed to the edges of the crust.
- Bake on the lower rack for 20 minutes, then carefully remove the parchment and weights. Return to the oven for an additional 5 minutes. Set aside to cool until ready to use. Lower the oven temperature to 325ºF.
- In a large bowl, combine all remaining ingredients and whisk until fully blended. Carefully pour the filling into the blind-baked pie shell, smoothing it into an even layer.
- Bake on the middle rack until the pie is almost set; the edges should be puffed, while the center remains slightly wobbly. This should take about 45-55 minutes, or until the pie reaches a temperature above 180ºF.
- Remove the pie from the oven and let it cool on a wire rack before refrigerating for at least 6 hours to firm up completely.
How to Serve Apple Butter Pie
Apple Butter Pie can be served chilled or at room temperature, garnished with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, you might consider a sprinkle of cinnamon or a drizzle of caramel sauce over the top.
How to Store Apple Butter Pie
Store any leftover Apple Butter Pie in an airtight container in the refrigerator for up to a week. If you wish to freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Frozen pie can last for up to three months; simply thaw it in the refrigerator before serving.
Tips to Make Apple Butter Pie
- Make sure your pie crust is well-chilled before blind-baking to ensure a flaky outcome.
- Use high-quality apple butter for the best flavor; homemade or store-bought options work well.
- If the center of the pie seems too wobbly when you take it out of the oven, it can continue to set as it cools down.
Variation
Experiment with different spices or add-ins to customize your Apple Butter Pie. For a nutty twist, consider folding in some chopped pecans or walnuts. You could also swap out some of the heavy cream for a splash of apple cider for added depth of flavor.
FAQs
Can I use a different type of pie crust for Apple Butter Pie?
Yes, you can use any pie crust you prefer, such as a traditional all-purpose crust or a gluten-free crust.
How can I make this pie dairy-free?
To make a dairy-free version, substitute the heavy cream for coconut cream or a plant-based cream alternative.
Can I make this pie ahead of time?
Absolutely! Apple Butter Pie can be baked a day or two in advance and stored in the refrigerator until you’re ready to serve.
Apple Butter Pie
Ingredients
For the Pie Crust
- 1 9-inch spelt pie crust See notes below for preparation.
For the Filling
- 1.75 cups prepared apple butter
- 1 cup heavy cream Can be substituted for coconut cream for a dairy-free version.
- 3 large eggs
- 0.5 cup packed brown sugar
- 1 teaspoon ground cinnamon Can experiment with spices to customize flavor.
- 0.5 teaspoon freshly grated nutmeg
- 0.25 teaspoon coarse kosher salt
- 1 pinch ground cloves
Instructions
Preparation
- Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing it into the sides and bottom. Crimp the edges as desired and prick the bottom with a fork to allow steam to escape.
- Place the pie in the freezer for 15 minutes to chill.
Blind Baking the Crust
- Preheat the oven to 375ºF and position the oven racks in the middle and lower positions.
- Remove the pie shell from the freezer. Line it with a round piece of parchment paper and fill with pie weights (dry rice, beans, or lentils work well). Ensure the weights are pushed to the edges of the crust.
- Bake on the lower rack for 20 minutes, then carefully remove the parchment and weights. Return to the oven for an additional 5 minutes. Set aside to cool until ready to use. Lower the oven temperature to 325ºF.
Making the Filling
- In a large bowl, combine all remaining ingredients and whisk until fully blended.
- Carefully pour the filling into the blind-baked pie shell, smoothing it into an even layer.
Baking the Pie
- Bake on the middle rack until the pie is almost set; the edges should be puffed, while the center remains slightly wobbly. This should take about 45-55 minutes, or until the pie reaches a temperature above 180ºF.
- Remove the pie from the oven and let it cool on a wire rack before refrigerating for at least 6 hours to firm up completely.
